As the seasons change, culinary preferences shift from hearty winter soups to vibrant spring salads. A visually appealing and tasty trans-seasonal dish is the turtle bean and butternut salad, layered with greens, roasted vegetables, and cashew feta, topped with a herby no-oil chimichurri dressing. This flexible salad serves 4 to 6 and emphasizes the importance of contrasting colors, shapes, and textures.